Detalles de la búsqueda
1.
Mechanisms of structure formation underlying the creaming reaction in a processed cheese model system as revealed by light and transmission electron microscopy.
J Dairy Sci
; 104(9): 9505-9520, 2021 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-34099303
2.
Effect of pentasodium triphosphate concentration on physicochemical properties, microstructure, and formation of casein fibrils in model processed cheese.
J Dairy Sci
; 104(11): 11442-11456, 2021 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-34389148
Resultados
1 -
2
de 2
1
Próxima >
>>